TX941 
.C6P2 



LIBRARY OF CONGRESS 



DDDDbDb3bli5 



r/>*'** w|p^-' *^'X ■ 







A*^V^-'* 

















/ ^^""X 



'^^^^' 



^^^ 
^ % 







»* A^ 



'<K ♦.V** .^^ o. *.o*' aP '^ ♦•To' 






^^^^^' 






'^ ^^<^ 
















'• U A^ »tK 















• no 



•' ""*^<** ..*' 













aV V* " • » «v 







<^ 



,»•'*,, 












'. %. ^^ *t. ^ 








t,':^ 



F^ii If: f 

t ill lii^A.. 

i fli'r I 



Tn<? Tomous K? acock r^liiJu 




cnoress Dq'^gI 
uusand DumGs 

ryor^ Qna 
r I a u a n "( 
1/ I s n <? s 



H I S'f <^ r ( c 



'punianTec) bu 

J*K auTman 



? 




True friends a few, a nice abode, 

And dinners fine ajtd Recnerches 

Far tetter such for f>eace of mind 

Than Liife's refrain "Ah Lack a Day.' 

— Grimrod d* la Rgynttri 



JUNI2I9}4 



jr^>|HE epicure says we live to eat; the 
%^v ascetic maintains we eat to live. 
Perchance there is a grain of truth in 
the French maxim that we eat to live only 
when we do not understand how to live to 
eat. However that may be, those of us who 
are wise in our generation are content with 
the golden mean between these widely 
variant schools. 

The dishes herein set forth are a few of the 
most piquant and rare in all the enchanting 
lore of cookery. About many of them cluster 
striking anecdotes of famous characters of 
history whose destinies have been strangely 
influenced by their epicurean tastes 
and habits. 

These and other culinary masterpieces are 
produced at the Congress by artistes de 
cuisine, and served in their distinctive native 
form. Those who have visited famous eating 
places abroad will be glad to renew their 
acquaintance with these celebrated dishes. 
All who appreciate exquisite cookery will 
find them a delightful treat. 

These delicacies do not appear on the 
regular bill of fare, but on a special menu 
card which may be had, upon request, from 
the maitre d'hotel. 




"j^an is a carnivorous production 

And must nave meals — at least once a day 
He cannot live, like woodcocks, u^on suction. 

— Lord Syron 



'Seluga Caviar with JDiinis 



& 



RUSSIA has contributed many original 

dishes to the cuisine of the world, but 

perhaps the greatest alimentary gift of 

all for which we are indebted to the land 

of the tsars is Beluga Caviar with Blinis. 

The blinis, which take the place of the 
French toast canape, are a Russian adapta- 
tion or version of American wheatcakes 
except that they are not sweetened. When 
the blinis are done to a rich golden brown 
they are brought to the table piping hot and 
the caviar, taken from a jar sunk in ice, is 
spread on top. 

At the Congress the blinis are made and 
served in true Russian style, with specially 
imported pearl egg Beluga Caviar — the 
favorite of all epicures. 

Tradition says this dish was originated in 
the Russian Winter Palace during the reign 
of Tsar Alexander, uncle of the present 
emperor. Alexander was an illustrious gour- 
met, and, so the story goes, was as much at 
home in the mysteries of cookery as in the 
intrigues of state. But whether he or his 
chef conceived this typically Russian dish, 
tradition does not disclose. 




The comlat deepens. On ye brave, 

'The Cordon 'Bleu and then the grave 

^^ave Landlord, all thy menus wave. 
And charge with all thy deviltry." 

—Old BallaA 



fi 



tomato Volga 

|USSIA is justly famed as the land of 
hors d' oeuvres — delightful whets that 
cleeur the palate. But none of these 
delicacies are more tempting to the epicure 
than Tomato Volga. 

That chef — his name unhappily is not 
known — who bestowed this culinary gift 
upon the elect is worthy of our deepest grati- 
tude. Only in the land of the Volga is the 
worth of such gastronomic artists rightly 
appraised. Elndowed with perfect technique, 
clear palates and inexhaustible patience, chefs 
there are considered in a class apart — second 
only to the nobles. 

At the Congress, Tomato Volga is served 
in a manner that would delight the heart of 
its creator. Only the finest vine ripened 
tomatoes — tributes of the hotbed — are used. 
The pommes de amour, as the French call 
them on account of their beautiful red hue, 
are hollowed out and stuffed with Beluga 
cavieu: and grated yolks of eggs. 

The blending produces an exquisite result — 
one that would flatter even the most blase 
palate. 




The stewed cock shall crow, cock~a-7ood7e loo, 

S^ loud coch-a-loodle shall he crow; 

The duck and the drake shall swim in a lake 

Of onions and claret lelow." 

— Fittehtr 



^oule au ^ot Henri Quatre 

[INCE the day when good King Henri 
Quatre vowed that every peasant of 
France should have a fowl in his pot 
every Sunday, this delightful soup has been 
named in his honor. Waving away the 
exquisite bouillons, lordly consommes and 
rich bisques set before him, it was Henri's 
wont to call for poule au pot. 

And as he smacked the royal lips he sv/ore 
that every subject in his realm should have 
the happiness of tasting this kingly dish. 

Poule au pot is served to patrons of the 
Congress just as it came to Henri's table in 
days of old. A whole capon, swimming in 
his own broth, is brought to the table in a 
huge terrine, with a great silver ladle. Then 
the capon is taken out, carved at one side 
and served in the same dish as the rich broth. 

Its palatable taste, as well as its unique 
and distinctive service, makes this dish a 
prime favorite among those who dine well. 





Flow wine, smile woman 

Ana the universe is consoled. 



■Old Provirb 



tonsomme j\.7ds d Hirondelles 

[iNCE^the days of Kublai Khan, the 

Great, whose Tartar hordes swept 

over China centuries ago, swallows 

nest soup has been a luxury to grace the table 

of epicures and kings. 

The exquisite taste of this typical Oriental 
delicacy so delighted the palates of the 
Tartar kings, says tradition, that tidings of 
it were carried back to Europe by traders and 
wanderers. So in time the news reached 
Paris and Chinese swallows nests soon were 
brought from the far East — priceless luxuries 
for the delectation of the anointed. 

The nests, which are gathered in cliffs, are 
composed of a gelatinous substance, said to 
be the spawn of fish, and impart a delightful 
piquancy to chicken stock. Alexander Dumas 
— as celebrated a gastronomer as a writer — 
upon tasting the consomme pronounced it a 
dish fit for the gods. 

Only the choicest of these nests — collected 
from the most perilous ledges along the 
Asiatic Coast — are used by the Congress 
chefs in preparing this culinary rarity. 




'This JBouiJ/ahaise a noh/e dish is—— 

A sort of sou^ or hroth, or brew, 
Or hotchpotch of all sorts of fishes. 

That Greenwich never could outdo: 
Green herhs, red ^e^j^ers, mussels, saffron, 

Soles, onions, garlic, roach and dace: 
§^$11 these you eat at Terre's tavern 

In that one howl of Bouillabaise. 

'Indeed, a rich and\savoury stew 'tis; 

And true philosophers, methinks, 
VC^ho Jove all sorts of natural beauties. 

Should love good victuals and good drinks. 
And Cordelier or Benedictine 

Slight gladly, sure, his lot embrace, 
'^or find a fast -day too afflicting, 

^X^hich served him u^ a Bouillabaise." 

— Thacktray's "BaHad of BoufTJahaist' 



^ouillahaise 

XTS fragrant aroma, its sweet spiciness 
and its unmatched sauce in which 
mussels and other denizens of the 
deep have been brewed to a wondrous flavor 
have won for Bouillabaise the appellation: 
"The Dish of Kings." 

In the stirring days just before the Third 
Empire of France it wooed the palates of 
famous bon vivants who thronged the cafes 
of Paris — among them William Makepeace 
Thackeray. And beef-fed Briton that he was 
— upon being initiated into the delightful 
mysteries of Bouillabaise, Thackeray was 
moved to write a ringing ballad in its praise. 

As the smoking Bouillabaise comes from 
the sanctum of the Congress Chef to your 
table, it wafts an incense upon which, alone, 
"man could live and thrive." And its flavor 
— well if Thackeray could feast with you who 
knows but that he would be inspired to pen 
a postlude to his charming roundelay. 







Tom, wJiom to-day no noise stirs. 

Lies huried in these cloisters. 
If at the last trum^ 

He does not quickly jum;f>. 
Only cry : ' Oysters !' " 

— E^ita^h on a Grave at Colchester, England 



Oysters Bourguignonne 

©HE delectable savour of oysters 
delighted the palates of epicures as 
far back as the time of Apicius — the 
celebrated Roman gourmet who moved his 
palace to the seashore in order to have fresh 
shellfish for his table. 

When Apicius discovered how to keep 
oysters alive during long journeys he nar- 
rowly escaped being deified. But the bivalves 
which he knew were tiny dwarfs — like our 
clams. How he would have been transported 
at the sight of a dozen luscious Sadde Rochs 
or Malpecques. And for a dish of Lynn- 
havens a la Bourguignonne from the kitchen 
at the Congress — well he squandered an 
estate for less. 

Tlie oysters are placed in a pan moistened 
with olive oil. The Chef's deft hand bestows 
a pianissimo touch of garlic and just a sus- 
picion of onion. Then the bivalves are 
placed in the oven and roasted in their own 
fortresses, as it were. Soon the shells open 
and the rich liquor pours out. Thus, bathed 
in this delicious juice, they are brought to 
the table and served. 

It was Napoleon III, who upon tasting this 
crustacean delicacy, exclaimed: "A delicious 
flash of gustatory lightning." 




' The cook produced an am^fe dish 

Of frizzled sole, those hest of fish, 
Emhrowned, and wafting through the room. 
All spluttering still, a rich jterfume." 



Filet of Sole J^arguery 

©Y ORIGINATING this dish, an obscure 
restaurant keeper of Paris achieved a 
place among the immortals of cookery. 
The high relief of piquant sauce which sole 
requires, M. Marguery supplied in a flavor- 
ing with little mussels in it. So delightfully 
did it enhance the dish that a distinguished 
company of bon vivants who happened into 
the humble Marguery restaurant one night 
pronounced it a triumph. 

The next day M. Marguery awoke to find 
himself and his sole famous. He soon was 
on the road to wealth and the dingy little 
eating shop grew into the magnificent 
establishment with which visitors to Paris 
are familiar. 

The genius who presides over the range at 
the Congress is shown at his best in the 
reproduction of this exquisite culinary treat. 
The crisp tenderness of the browned sole and 
the piquant flavor of the sauce is the tribute 
of an artist to the immortal name of Marguery. 




Cookery is like matrimony -—two things 
served together should match.'' 

— Yuan Met', the Savarin of China 



J^oisettes of Beef Tenderloin 
a fa ^Rossini 

eOSSINI, a contemporary and friend of 
Dumas and Balzac — two famous four- 
chettes — was not only a distinguished 
composer, but also a cook of ability. This 
dish of his invention bears witness of his 
skill and rivals in seductiveness the sweet 
strains of "The Barber of Seville." 

EXimas once complained to Rossini that he 
had tasted everything eatable and sighed, 
like Alexander, for new culinary worlds to 
conquer. Whereupon the musician promised 
the great romancist that his palate should 
enjoy a new sensation. 

That evening at Rossini's table EXimas sat 
down before a wonderful dish. Dainty slices 
of tenderloin were fried in oil, portions of 
chicken liver sauted in butter were placed on 
these, the whole being capped with a slice of 
trufHe and bathed in a delightful Madeira 
sauce. Dumas — himself a master juggler of 
the saucepans — pronounced the dish a more 
glorious creation than any of the com- 
poser's operas. 

It is the proud boast of the Congress chef 
that the cookery of this dish requires an 
artist's delicate perception as truly as does 
the rendition of Rossini's sweetest arias. 




Lucuf/us one day ate alone, vv hereupon, 
his chef, thinking that a $500 dinner would 
suffice, acted accordingly. 

At the end of the recast, his face flushed 
with Falemian, Lucullus sent for the chef 
and took him. to task. There were no pg- 
j^ecJters and the prized s^awn of the sea 
lamprey was missing. 

"^ut seigneur," said the chef, "you 
were alone." 

"At such time," resj^onded his master, 
"you must remember that Lucullus dines 
with Lucullus," 



Salmi of jPartridge 

[ALMI is perhaps the finest preparation 
of game which historic cookery has 
bequeathed to us. Like other master- 
pieces of art, it has never been improved 
upon. The wonderful sauce brings out the 
delightful woodland flavor in which the par- 
tridge excels — as all sportsmen who love to 
tramp afield when the woods are covered 
with a shroud of autumn frost can attest. 

In the Congress kitchen this delectable 
native of the cover is prepared according to 
the original recipe given to Grimrod de la 
Reyniere, the famous French epicure by the 
prior of an Elnglish abbey. After the bird is 
roasted it is cooked in white wine, then 
immersed in melted butter and served hot 
with mushrooms and truffles. 

When the witty Grimrod first tasted this 
dish he remarked that one must take care 
to eat with the fork for fear of devouring 
a finger should it be baptized with the 
exquisite sauce. 




"It is difficuh to imagine a hazier con- 
junction than tke hhnding of symhoh when 
the arms of a sj^ortsman are quartered with 

those of a cook. 

—John Aldergrove 



venison a la Cumherland 

^^^HE saddle of venison for centuries has 
^^^ been the symbol of civic luxury in 
England and is held in highest esteem 
by epicures. An offspring of wild Nature — 
fed upon its sweet fruits and vegetation, it 
exhales the very essence of the forest. In 
addition venison possesses the admirable 
virtue of calling forth the rare flavor of port, 
Bordeaux or Burgundy. 

A choice cut from the ruddy flesh of the 
roebuck — that monarch of the north woods 
— is skillfully prepared for the oven by the 
Congress chef. When it has received just 
the right caress from the flames' heat it is 
brought to the table smoking hot and served 
with the exquisite Cumberland sauce — the 
invention of the gifted Francatelli, officier 
de bouche to Queen Victoria. 

In this sauce, port or Bordeaux is the 
dominant chord. The translucent ruby red 
which the currant jelly imparts to the sauce 
contrasts beautifully with the embrowned 
roast, thus giving the eyes almost as 
delightful a treat as the palate. 




" I consider the discovery of a disk which 

sustains our appetite and j^rolongs our 

pleasures as a far more interesting event 

than the discovery of a star, for we always 

have stars enough, 

— Htnrion de "Ptruey 



'PouJarde de Portugal 

XT IS to the friars of Portugal that we 
are indebted for this famous contribu- 
tion to the world's store of cookery. 
When the French troops sacked a Portu- 
guese monastery during the Peninsular war 
the cook was forced to flee from his sancto- 
rium, leaving behind his precious book of 
recettes. This the invaders seized, with other 
spoil, and carried back to Paris. 

Here, the culinary grammar fell into the 
hands of a noted chef, who, one day hap- 
pened upon the recette for Poularde de Por- 
tugal, a dish that took the French capital 
by storm. 

This olden monastic recette is followed at 
the Congress. A large imported Portugal 
chicken is cooked until the rich broth 
attains the consistency of jelly. Then fresh 
mushrooms are added, the whole being sealed 
up in a casserole and put in the oven. 
In this way evaporation is cut off com- 
pletely and all the delightful flavor stays 
in the dish. 

When the casserole is brought to the din- 
ing room and unsealed before the guests, the 
fragrant aroma that arises attests the merit 
of the monastery's cookery. 




"Thirteen at table is a number to he 
areaaea only when there is just enough to 
go round for twelve. 

— L'Ahnanmeh des GourmanJa 



Chicken j^arengo 

CHOSE whose happiness it is to enjoy 
this dish at the Congress may well 
be devoutly grateful to the intrepid 
chef of Napoleon who created it amid the 
roar of guns on one of the great battlefields 
of history. 

On the eve of the battle, when the skir- 
mish guns had already begun to boom, the 
emperor called for his favorite dish — chicken 
fried in butter. As it happened, the butter 
could not be found in the confusion, and 
Napoleon's "Minister of the Interior" was 
at his wit's end. 

Then, inspired by the necessity of the 
occasion, the chef poured some fresh olive 
oil into the bottom of a casserole. In this 
the fowl, moistened with white wine, was 
sauted and then served with mushrooms and 
chopped olives — all in a rich brown gravy. 

So exquisite was the dish that the emperor, 
after achieving a brilliant victory over the 
Austrians declared the culinary triumph 
should be known as poulet a la Marengo. 
Thereaiter it was his favorite campaign dish 
and it is said that this reminder of his days 
of glory was one of his solaces at lonely 
St. Helena. 




"Two things are essential in life to give 

good dinners and kee^ well with women." 



-Talleyrand 



Eggs JDalzac 

elVE the artisan a piece of clay and he 
mixes it with straw. The result — 
a brick. Give the same clay to an 
artist — he kneads his genius into it and 
produces a work of art. So it is with an egg. 

Whether it is to be merely a hodge podge of 
proteins, fats and solids or a dainty fit for the 
table of an epicure depends upon whether it 
has the good fortune to fall into the hands 
of such a genius as graces the kitchen of 
the Congress. 

In preparing this dish, he breaks the eggs 
from the shell and places them in the oven 
until the heat gently broils them. Then they 
are girdled by ebony-hued truffles, exhaling 
a delightful fragrance. A libation of savoury 
tomato sauce, with seasoning ad lib — and the 
dish is ready for the table. 

Well may those who know its delight 
exclaim that this product of Balzac's sauce- 
pans is as worthy a heritage as the most 
inspired works of his pen. 








"O green and glorious, O herhaceous meat! 
'TwouM tem^t the dying Ancnorite to eat. 
Back to the world he'd turn his weary soul 
And di^ his fingers in the salad howl." 



— Sidney Smith 



Salade ^Rachel 

TENDER offering from Nature's 
cuisine delightfully designed to pro- 
mote digestive harmony and to bridge 
the gap between the entree and the demitasse. 

For this dish earth yields such choice 
treasures as fresh truffles, artichokes, aspar- 
agus and celery — all laid in a crisp green 
basket of lettuce, while over all is spread 
the golden halo of mayonnaise. 

Ah, could you but peek at the Congress 
artiste de cuisine as he prepares this master- 
piece! See him as he skillfully blends the 
ingredients so that they fall into place like 
the notes of a beautiful symphony. Truly 
the salad maker, like the poet, is born, 
not made. 

"Whom the gods love die young," may 
well be said of salads, as well as of mankind. 
So that it may be eaten in all its virgin 
tenderness and crispness Salade Rachel is 
brought to the table fresh from the hands 
of its creator — cool, crisp and comforting. 




"Life is so brief that we should not glance 

either too far hachwara or forward in order 

to he ha^y. Let us, therefore, study how 

to px our haziness in our glass and on 

our -plate." 

— Grmrod de la Reyniere 



Crepes Suzette 

©HIS is one of the most exquisite 
delicacies which French chefs de 
cuisine, in their never ceasing search 
for gastronomic treasures, have bestowed 
upon those who abhor the commonplace. 

Though the Congress chef might regard it 
as profanation, not to say heresy, crepes 
suzette may aptly be termed "pancakes de 
luxe." By the magic touch of the artist, 
the plain Anglo-Saxon pancake is transformed 
into the daintiest, most toothsome morsel 
for the delectation of discriminating palates. 

While the rich, thin cakes are being gilded 
a golden brown upon the hot griddle, a sauce 
such as only a French master can prepare 
is being brewed at the table. In a tiny 
chafing dish, butter is melted and mixed with 
Grand Marnier cordial, or, if it is preferred. 
Chartreuse, Kirsch or Grenadine. Then 
just a suggestion of spice and a fragrant 
incense arises from the chafing dish as the 
steaming cakes arrive. 

The delicious nectar is poured over the 
cakes with a liberal hand, they are deftly 
folded in quarters by the servitor and the 
feast is ready. 




To eat understandingly and to drink 
understandingiy are two arts that may not 
he learned from the day to the morrow." 



— Alexander Dumas 



Potatoes ^Niontgolfier 

©HIS dish is happily christened in 
honor of the inventor of the balloon, 
as the story of its origin attests. 
A dining car chef one day was frying 
potatoes in deep fat just as the train rolled 
into a station. As it happened the chef was 
a dual personality — master of the sauce pans 
and porter, all in one. So he took the half- 
cooked potatoes out of the hot lard, donned 
his porter's uniform, seized the ever-ready 
whiskbroom and darted into the chair car. 
When he returned the potatoes were put 
back in the pan. Imagine the amazement 
of this peripatetic cook when he saw the 
bewitched pommes de terre swell out for 
all the world like a balloon when the gas is 
turned on. Thus was a new dainty added 
to the world's culinary repertoire. 

A note of distinction is added to this dish 
by the ingenuity of the Congress chef. While 
the potatoes are attaining a generous rotun- 
dity, a dainty nest of thin potato ribbons is 
woven and in this they are carried to the 
dining room and served. 




The turnpike road to peoples hearts I find 

Lies through their mouths 

Or I mistake mankind." 

—'Dr. WoJcot 



^etf'ts Pots de Creme 

{Vanilla J^oka }^txicain) 

^i^-vHIS delightful entremet — a special forte 
^^v of the Congress chef — ^fulfills to per- 
fection the mission of the dessert, 
which is to comfort the stomach by delicate 
reflex flattery through the palate. 

It is a refreshing wave of gastronomic 
coolness, giving pleasure to the taste without 
the cloying sense of fullness. Let those 
whose fortune it is to know the charms of 
this dainty pay silent tribute to that French 
chef to whom the world is indebted for the 
delights of creamy sweets. 

The cream is served from a large bowl. 
Beside each guest's plate is a tiny glass of 
Kermis, a sweet French cordial. A few drops 
of the Kermis poured over the cream gives it 
a delightful flavor and the spoonfuls fall 
upon the tongue as buoyantly as snowflakes. 

Well may those who bring their dinner to 
an end with this delicacy echo the sweet 
lines of the poet: 

"The last taste of sweets is sweetest last. 
Writ in remembrance more than things 
long past" 



a on9usan3 Wumes 





„ yd'- ' 






yve Are Thinking vvhh You 

as YOU journey toward Chicago 
the Management of this Home of 
a Thousand Perfectly Appointed Homes 
is thinking with you. 

Your approach to the Congress Hotel 
and Annex in Michigan Avenue, the 
world renowned Boulevard on the beau- 
tiful West Shore of Lake Michigan, 
responds at once to your ideal of location 
for quiet rest and pure air. Yet within 
easy walking distance you find yourself 
in the heart of Chicago's great Business, 
Shopping and Theater Center. 

Your first glance at the Congress 
Hotel is satisfying. It awakens interest 
no matter under what conditions you 
view it. You are impressed as you enter 
with the atmosphere of perfect, quiet, 
exclusive service and a warm-hearted 
hospitality. There is in the policy of 
the Management of the Congress Hotel 




n \ Idsfcrpecr to Xwxnto JoUooof 



a warm-hearted desire to make you feel 
at home. 

Your welcome begins at the curb. 
Alighting from the taxi you are a per- 
sonality. The rule of the house is that 
guests are known by name. You are 
you, and you are individual, distinct and 
personal all during your stay. You feel 
at once that your visit is anticipated, and 
every little comfort prearranged especially 
for you, to the minutest detail. 

If you are in Chicago on business 
you realize that the Congress Hotel and 
Annex is a business meeting place for 
busy people. Here is provided every 
convenience for the transaction of affairs. 
Commodious rooms for conferences, for 
conventions and for the display of mer- 
chandise. Everything is systematized that 
business may be transacted with dispatch. 
But as business is only part of life, this 
great hotel has equal attractions for the 
social side of human nature. Private 



;^>' 



-xf\ 







fhr<?rAm9 C)aot^off( (1af( 



dining-rooms and reception rooms afford 
adequate opportunity for entertainment. 

You choose your room or suite as 
suits your convenience, assured of quiet, 
of light and perfect ventilation in any 
part of every floor. The safety of the 
Hotel and of all its guests and employes 
is of first moment. No hotel in the 
world has more completely safe- guarded 
precious human lives entrusted to its 
keeping than the Congress. After safety 
comes cleanliness, and a careful inspec- 
tion is an assurance. Your home is not 
more free from dust, or any uncleanness 
than this big, quiet, roomy hotel. 

Your rooms are large and airy, with 
commodious closets. The filtered air 
which flows ceaselessly through your 
apartments is tempered to just the right 
temperature throughout the year. Your 
luggage is unpacked by the deft hand of 
valet or maid, sent by the Mzmagement 
to assist you in getting settled. Your 




W5'^?-fin^ Place c/''(bt? 



rooms and furnishings speak quiet ele- 
gance and true home comfort. Your 
wishes are as completely catered to as 
if the house was your private residence, 
and every deferential servant belonged to 
your personal establishment. It is this 
courtesy which is the very spirit of hospi- 
tality; the reflection of the Management, 
whose grasp of the essence of service 
has made the Congress Hotel a veritable 
Home of a Thousand Homes. 

No hotel in the world contains within 
itself so many features of unusual interest 
as the Congress Hotel and Annex. 
A walk from your apartments will con- 
vince you instantly. From the Grand 
Lobby, a magnificent achievement in 
architecture and decoration, where onyx, 
mosaic and gold -bossed pilasters uprear 
a vaulted roof of extreme beauty, you 
may stroll down the Marble Hallway, 
famed throughout the civilized world; 
past Pompeiian Rooms, wherein gleams 




I'IhmSl 



^»~. 



'm. 



^x 



Bli^ X. 



ffS 



f' 



• rm 



^^A^^ 



'i.M .^ I. 



Mh 



Kf" 



a^'i', -•<%!. 




l^t^S 







no 



the Tiffany Fountain, green crystal, limned 
with dull gold; past the Pool, by whose 
quiet side you may place your tiny table 
and lunch in delicious meditation, mean- 
while observing the perfectly appointed 
grill; past the great Elizabethan Room, 
a page torn from the Golden Age of 
English History and on into a private 
art gallery, perfectly appointed, where the 
best modern masters gladly hang their 
chef d'ouvres. Along the opposite side 
of the Marble Hallway are small shops, 
exquisite, delicate, inviting inspection to 
displays of jewelry, millinery, confections, 
articles of virtu and brie a brae culled 
from the workshops of the world. 

The Grand Dining Room, decorated 
in the style of Louis XVI is of itself a 
feature well worthy of detailed descrip- 
tion; the German Room — Pomp -Grill 
Room — than which no hotel in the 
New World has a more interesting din- 
ing room. Upon the walls of the Lobby 




rompcpiQo 



^Ji 



and in the reception rooms are hung 
originals from the brushes of such masters 
as Detaille, Achilles Fould, Grolleron 
and Chelminski. 

Your inspection will not be complete 
until you have made a trip through the 
vast kitchens, one of the most interesting 
features of the great hotel. Here Clean- 
liness is King! Stainless floors, alabaster 
walls, abundant air, and everywhere 
healthfulness and good cheer. Great 
pantries, sweet storerooms, ample closets 
lined high with glittering cut glass, with 
shining silver, with gleaming linen ready 
for your next call for luncheon or dinner. 
On every face you see honest pride in 
the work; immaculate in garb and per- 
son, chefs, cooks, pantry -men and lesser 
serving men prepare with infinite care 
for your entertainment. Utensils shining, 
radiant copper, resplendent brass, enamel 
aluminum and chinaware attest ardent 
pride in the great institution these men 
have served so long and so well. 




ls?\ns AVI D\n\nS [worn 



It is for you they toil, this unseen 
army. Your comfort, your pleasure, your 
entertainment is the goal of hospitality. 
It is for this the edifice was raised, for 
this the art centers of the world were 
searched, and for this the master crafts- 
men of seven continents wrought and 
toiled. For you, whether you come to- 
day, or tomorrow or next month or next 
year. All is ready, waiting, waiting — 
for you. 

To see the world, see Chicago first. 
To see Chicago best — you are wel- 
comed to the Congress Hotel. 



Prepared by 

Irving S. Paull 

>V. S. Goodnow 
Illustrationa hy 

Sam Stolts 

A. Fred Tellender 



44 1 

















.• .*"\ 






iV-* 













•jx 

\.^^ 



:'^' 











v» 













i.v .•,!.^>»:* ^ 



.•' '*^. J' .'^«^'-/** .*«'a>.V^% "v.*-! 



> .tki-. >•*. 









'i>%- 
.*^-'*. 









r^^- 
















SAO' 

.,4 P, 



r^^ 








: 



